Quinoa, Squash & Prune Stew

Quinoa, Squash & Prune Stew

Author: Stephanie Kay

Packed full of fibre and plant-based protein, this Quinoa, Squash & Prune Stew is a hearty one-pot vegetarian meal that makes a great weeknight dinner or simple meal prep idea.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Soups & Stews
  • Cuisine: Vegetarian, Gluten-Free, Dairy-Free
  • Diet: Vegetarian
Units Scale



  1. In a large pot on medium heat, warm the olive oil, add onion and cook for 3-4 minutes until tender.
  2. Add garlic and cook for an additional 2-3 minutes being careful not to burn it.
  3. Add paprika, cumin salt and peper, stir to combine, and cook for 30 seconds until fragrant.
  4. Add quinoa and butternut squash, stirring to ensure it is well coated with the onion mixture.
  5. Pour in broth, scrapping up any bits that have stuck to the bottom, add diced tomatoes, tomato paste and prunes, cinnamon stick and bay leaf, and give it a good stir.
  6. Cover with a lid, reduce heat to a simmer and cook for 25-30 minutes until quinoa and squash are tender.
  7. Once cooked, add kale, stir well to combine, and cook for an additional 5 minutes or until kale is wilted and bright green.
  8. Once cooked, if needed, add an extra splash of stock or water for desired consistency, or if you find it a little liquidy, simply simmer it for another 5 minutes to allow it to reduce a little. (This may occur depending on your brand of canned tomatoes.)
  9. Remove cinnamon stick and bay leaf and season with additional salt to taste.
  10. This recipe can be stored in the fridge for up to 5 days or the freezer for up to 3 months.